Are you back at work for the year?
Maybe your holiday break wasn’t long and your back in the thick of it?
Well I am in the same ball game as you, except there is currently no thick of it.
Currently our floor has scattered individuals who either had no vacation time left to take or didn’t consider that being in an office with a view that looks out onto the blue water would be fine.
We talk more then work. We attempt to convince ourselves to be productive, not that we succeed. We look out over the empty desks surrounding us and know they’re having more fun then us.
The first week back after summer break is usually slow, although I have to say I consider the past week to possibly be the slowest time that has passed in mankind’s history.
Whether you are on vacation or not, this dinner works irregardless and it doesn’t take long to bring together either.
P.S. If you would like to enter my giveaway click here
Rosemary Salmon on Sweet Potato Cakes with Cucumber Relish
2 salmon fillets
Handful of fresh rosemary
2 large sweet potatoes
1/2 cup broccoli florets
1/2 onion, finely chopped
1 bunch of scallions, finely chopped
1/2 red bell pepper, finely chopped
1/4 eggplant, finely chopped
70g feta cheese, crumbled
1 medium cucumber
Handful of snap peas, finely chopped
1/2 cup pomegranate
1/4 cup soy sauce
1/4 cup lemon juice
Peel and cube the sweet potatoes and place in a saucepan with water half way up. Place on medium to high heat and boil until soft with the lid on.
Mash the sweet potatoes and set aside.
Place the bell pepper, scallions, onion and eggplant in a frying pan and cook on medium until soft, approximately 3 minutes. Add to the mashed potato.
In a small saucepan, boil water and add in the broccoli and cook approximately 2 minutes until soft.
Add into the sweet potatoes along with the feta.
Place flour on hands and roll into balls, then flattening into 1/4 inch thickness.
Meanwhile, to make the cucumber relish, slice the cucumber into bite sized cubed then add the snap peas and pomegranate.
Mix to combine, add in the soy sauce and lemon juice, mix once more and then set aside.
Heat up two frying pans, one on medium heat and one on low heat.
Place the hash cakes in the medium heat pan and cook until browned on either side. Continue with the remaining hash cakes.
In the low heat frying pan, place the salmon fillets with the rosemary and seasoning on top, skin side down and set a saucepan lid on top, ensuring they are well covered. Turn over to brown the top and ensure it is well cooked through.
Serve the salmon on top of the hash cakes and the cucumber relish around the side, pouring the remaining sauce from the relish over the salmon to add flavor of the relish to the fish.